In a large bowl, sprinkle room temperature yeast over the warm water with 1 tsp. sugar; stir to dissolve. Set aside to allow the yeast to rehydrate and become foamy (about 5 minutes).Add sugar, butter, eggs, milk powder, 4 cups flour and salt. Stir until dough leaves the sides of the bowl, adding flour if needed. Dough should be soft and somewhat stickier than a dough for regular bread. Turn out onto a lightly floured work surface and knead until smooth and elastic (about 8 to 10 minutes). Transfer dough to a bowl brushed with oil. Cover and let rise in a warm, draft-free place until doubled in bulk. Punch down. Shape into a long, narrow rectangle. Cover and let rest for 15 minutes. At this point, dough may be used in any sweet dough recipe or to make any kind of sweet breads or rolls. Form into loaves, rolls, or braids and allow to rise until doubled in volume. Bake at 350°F until golden and light; smaller loaves and rolls will take less time to bake than large loaves which will bake in about 50 minutes.